Can I use a different cheese in Chicken Cordon Bleu with Creamy Honey Mustard Sauce Recipe?

Absolutely! While Swiss cheese is traditional and melts beautifully, sharp cheddar, Gouda, or Gruyère are excellent alternatives that add interesting flavor twists.

How do I prevent cheese from leaking out during baking?

Chilling the rolled chicken wrapped tightly in plastic wrap before breading helps it keep its shape and seals the cheese inside. Also, if you notice gaps, you can plug them with a small bit of crumpled foil before baking.

Can I make the sauce ahead of time?

Yes! The creamy honey mustard sauce can be made ahead and refrigerated for up to 2 days. Reheat gently on the stove, whisking occasionally and adding a bit of chicken broth if it thickens too much.

What sides go best with Chicken Cordon Bleu with Creamy Honey Mustard Sauce Recipe?

Classic sides like steamed green beans, roasted asparagus, or buttery mashed potatoes work perfectly, soaking up the delicious sauce without overpowering the main dish.

Chicken Cordon Bleu with Creamy Honey Mustard Sauce

Name: Chicken Cordon Bleu with Creamy Honey Mustard Sauce Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: French-American
Ingredients: 4 (7 to 8 oz each) boneless chicken breasts; 8 slices (12 oz) black forest ham, deli cut; 8 oz shredded Swiss cheese; 1/4 cup all-purpose flour; Salt and black pepper; 2 large eggs; 1 cup heaping panko breadcrumbs; 1/3 cup fine grated parmesan cheese (1.4 oz); 2 tsp chopped fresh thyme; 1 Tbsp olive oil; 1 Tbsp chopped fresh parsley; 1 Tbsp butter; 1 Tbsp minced garlic; 1 1/4 cups low-sodium chicken broth; 1/2 cup heavy cream; 1 Tbsp dijon mustard; 1 Tbsp prepared yellow mustard; 1 Tbsp honey; 2 tsp cornstarch mixed with 1 Tbsp low-sodium chicken broth

There’s something incredibly satisfying about the crispy exterior and melty cheese inside of a classic Chicken Cordon Bleu. This Chicken Cordon Bleu with Creamy Honey Mustard Sauce Recipe takes that comfort food to a whole new level with a sauce that's both tangy and sweet, making every bite a real treat. Trust me, once you try this at home, you’ll wonder why you ever thought it was just a fancy restaurant dish.

The image shows a white oval plate filled with multiple slices of a rolled dish. Each slice has three clear layers: a crispy golden-brown breadcrumb outer layer, a thick soft pale pink middle layer of ham, and a thick white inner layer. The slices are neatly placed in rows on the plate and are sprinkled with small dark green chopped herbs on top. The plate sits on a white marbled surface with a dark green cloth and a vintage silver fork nearby. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken Cordon Bleu with Creamy Honey Mustard Sauce Recipe
Top Tip

Why You'll Love This Recipe

I’ve always been a fan of Chicken Cordon Bleu, but this version with a creamy honey mustard sauce is something extra special. It’s not only about the classic ham and melted cheese combo wrapped inside tender chicken but also about how that sauce brings everything together in a silky, flavorful finish.

Perfect balance of flavors: The smoky ham and Swiss cheese inside the chicken pair beautifully with the tangy, slightly sweet honey mustard sauce.
Easy enough for weeknights: Despite looking fancy, this recipe is straightforward and uses simple pantry staples you likely have on hand.
Customizable and forgiving: You can swap in different cheeses or adjust herbs to suit your taste without losing that signature charm.
Impress without stress: Guests will think you spent hours on this dish—no one needs to know it was surprisingly easy!

Ingredients & Why They Work

From the tender chicken breasts to the crispy panko crust, every ingredient in this Chicken Cordon Bleu with Creamy Honey Mustard Sauce Recipe plays a role in building flavor and texture. I always pick fresh herbs and quality deli ham to ramp up the taste, and don’t skip on the creamy Dijon-based sauce—it’s what sets this apart.

Flat lay of four plump boneless chicken breasts, eight slices of thinly folded pink black forest ham, a pile of shredded pale yellow Swiss cheese, a small mound of white all-purpose flour on a simple white ceramic plate, two large whole uncracked brown eggs, a heaping scoop of golden panko breadcrumbs mixed with light beige grated parmesan and scattered fresh green thyme leaves on a white ceramic shallow dish, a small sprig of bright green parsley, a small white bowl filled with glossy golden olive oil, a small white bowl of creamy pale yellow Dijon mustard, a small white bowl of smooth pale yellow prepared yellow mustard, a small white bowl of amber honey, a small white bowl of pale yellow butter cubes, a small white bowl of minced white garlic, a small white bowl with clear low-sodium chicken broth, a small white bowl of rich white heavy cream, a small white bowl containing fine white cornstarch, fresh cracked black pepper and coarse salt sprinkled gently on white ceramic dishes, all elements arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Pounding them thin ensures even cooking and makes rolling easier, resulting in juicy, tender bites.
Black forest ham: A smoky, slightly sweet deli ham adds the perfect savory layer inside the chicken.
Swiss cheese: Melts beautifully, giving that classic Cordon Bleu gooey, rich center.
All-purpose flour: Helps the breading stick and creates a golden crust once baked.
Eggs: Act as a binding agent for the bread crumb coating.
Panko breadcrumbs: Give an extra-light, crispy texture that you’ll love.
Parmesan cheese: Adds an irresistible nutty flavor to the crust.
Fresh thyme: Infuses a subtle herbaceous note that complements the ham and cheese.
Olive oil: Binds the breadcrumbs with herbs and adds crispiness during baking.
Fresh parsley: For bright, fresh garnish that cuts through the richness.
Dijon mustard & honey: Work together to create that creamy, tangy, and smooth sauce balancing sweetness and acidity.
Chicken broth & heavy cream: Build the base and richness of the sauce without overpowering other flavors.
Butter & garlic: Start the sauce with warmth and depth.
Cornstarch slurry: Thickens the sauce just right without it getting too gloopy.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a wonderful canvas for tweaks. I love to experiment with different cheeses—Swiss is classic, but sharp cheddar or Gruyère bring different layers of flavor you might want to try. You can also swap fresh herbs depending on what you have on hand or add a pinch of smoked paprika in the breadcrumb mix for a smoky kick.

Cheese variations: Sharp cheddar adds a punchy twist; Gruyère adds a nuttier, creamier texture—both make delicious alternatives.
Herbs and spices: Feel free to mix in rosemary or oregano instead of thyme to match your mood or seasonal availability.
Cooking method: If you prefer, you can pan-fry the chicken first to get an ultra-crispy crust, then finish in the oven.
Diet-friendly swaps: For a gluten-free twist, use gluten-free panko or crushed nuts as breading substitutes.

Step-by-Step: How I Make Chicken Cordon Bleu with Creamy Honey Mustard Sauce Recipe

The image shows a white plate with two thick slices of a rolled dish coated in a golden brown crumb layer, each slice revealing layers of pale pink ham and light yellow melted cheese inside, topped with a creamy yellow sauce and small green herb pieces. On the left side of the plate, there is a neat pile of bright green, cooked green beans with a slight shine. The plate is placed on a white marbled surface with a dark green cloth in the background and a metallic fork partially visible in the corner. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Pound the Chicken

First things first: you want to pound your chicken breasts evenly to about ¼ inch thick. I like to use two sheets of plastic wrap to keep the mess down and pound gently with the flat side of my meat mallet. The key is to get them nice and even without tearing, so take your time here. This ensures the chicken cooks evenly and also makes it easier to roll later.

Step 2: Layer Ham and Cheese and Roll

Place two slices of Black Forest ham on each flattened chicken breast. Then, spread about ½ cup of shredded Swiss cheese evenly on top, leaving a small border around the edges to help seal the rolls. Starting at the narrow end, roll the chicken tightly up, tucking in the edges — like a neat little tootsie roll. Wrapping these in plastic wrap and chilling for at least 30 minutes helps keep their shape during baking, so don’t skip this!

Step 3: Bread the Chicken Rolls

Now for the crispy coating! Set up three shallow dishes: one with seasoned flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, parmesan, chopped thyme, olive oil, and seasoning. Roll each chicken piece first in the flour (shake off the excess), then into the egg mixture, and finally press well into the breadcrumb mixture so every side is evenly coated. This crispy crust is what gives the Cordon Bleu its irresistible crunch.

Step 4: Bake to Perfection

Place the breaded chicken rolls on a greased rimmed baking sheet lined with foil for easy cleanup. Bake at 400°F (200°C) for about 30–35 minutes, or until the chicken registers 165°F internally with a meat thermometer. Keep an eye on the crust toward the end; if it’s browning too fast, tent with foil. Let the rolls rest a few minutes before slicing to keep all that cheesy goodness inside.

Step 5: Make the Creamy Honey Mustard Sauce

While the chicken bakes, melt butter in a saucepan over medium heat and sauté garlic until fragrant—just about 20 seconds. Pour in the chicken broth and simmer, reducing it until nearly half (about 10 minutes). Stir in the cream, Dijon mustard, yellow mustard, honey, and the cornstarch slurry to thicken. Whisk constantly until silky and smooth. Taste and adjust salt and pepper. Keep warm until serving.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way